Home Recipes Fresh fruit tartelette

Fresh fruit tartelette

Tart with vegan crème patisserie and fresh fruit

photo1 | Debic

Ingredients

Pâte sablé

125 g coconut fat

80 g icing sugar

2 g salt

40 g almond powder

20 g Debic Vegantop

230 g flour

Vegan frangipane

25 g potato starch

100 g cane sugar

250 g soy milk

50 g peanut oil

130 g almond powder

25 g flower

4 g salt

Vegan crème patisserie

750 g almond milk

250 g Debic Vegantop

150 g sugar (1)

1 vanilla pod

50 g sugar (2)

80 g corn starch

30 g almond powder

Preparation

Pâte sablé

Mix the coconut fat, icing sugar, salt and almond powder into a dough.

Add the Debic Vegantop and finally the flour.

Refrigerate and roll out to 2 mm thick.

Cut circles of 10 cm, line in a baking mould of 8 cm and refrigerate.

Vegan frangipane

Mix the potato starch with the cane sugar. Heat the soy milk, combine and bring to the boil.

Add the peanut oil, almond powder, flour and salt.

Refrigerate.

Vegan crème patisserie

Heat the almond milk with the Debic Vegantop, sugar (1) and vanilla.

Mix the corn starch with the sugar (2), almond powder and a small amount of the warm liquid.

Combine and bring to the boil.

Cook for 2 minutes, cover with cling film and refrigerate for 12 hours before use.

Vanilla whip

Whip the Debic Vegantop with the sugar and vanilla to achieve the desired texture.

Assembly

Pipe a layer of frangipane in the sabléemoulds and bake at 170 °C for approximately 25 minutes.

Allow to cool and then pipe a spiral of Vegan crème patisserie.

Decorate with fresh fruits and a blob of Debic Vegantop.

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